Thai Peanut Veggie Wraps

Ingredients

• 4 whole Flour Tortillas
• 4 oz Rice Vermicelli Noodles
• 3 tbsp Creamy Peanut Butter
• 2 tbsp Tamari
• 1 tsp Sriracha
• 1 whole Lime
• 1 tbsp Maple Syrup
• 1 ½ cups Shredded Purple Cabbage
• 1 cup Shredded Carrots
• ½ whole English Cucumber
• ½ cup Fresh Cilantro
• ¼ cup Roasted Peanuts

Instructions

1. Cook rice vermicelli according to package directions. Drain, rinse with cold water, and snip into shorter lengths.
2. Whisk together peanut butter, tamari, sriracha, lime juice, maple syrup, and 2 tbsp warm water until smooth.
3. Lay out tortillas. Spread a thin layer of peanut sauce on each.
4. Layer vermicelli, cabbage, carrots, cucumber, and cilantro across the center of each tortilla.
5. Drizzle with remaining peanut sauce and sprinkle with chopped peanuts. Roll tightly, tucking in the ends. Slice in half.